Game Day? Neighborhood BBQ? You can’t go wrong with a dip! This Vegan Spinach artichoke dip is so delicious – gooey, cheesy, and full of flavor without any of the dairy or tree nuts! Bring this dish to your next gathering and no one will know it’s vegan!
Why I Love this Recipe
- Tree-nut-free – SO many recipes for dairy-free dips contain cashews, so it’s nice to have a tree-nut-free option as well.
- Minimal mess – This dip is baked right in the dish you’ll be using to serve it!
- Serve with any side – Tortilla chips, fresh baguette, crostini… the possibilities are endless!
Ingredients
- Spinach – Fresh or frozen spinach works fine, just be sure to adjust your sauté time if using frozen.
- Artichoke hearts – I use canned artichoke hearts for ease and give them a rough chop before sauteing.
- Onion – This adds a lot of flavor to the recipe, but you can feel free to omit it if you don’t have it.
- Spices – I kept it simple with just garlic and onion powder in this recipe.
- Plant milk – Any plant milk works, just be sure to choose one that is allergen-friendly if you are cooking for someone specific. We use coconut or oat milk the most in our house.
- Plant-based cheeses – Mozzarella and Parmesan are the classic flavors for spinach artichoke dip. Again, be sure to choose a cheese that excludes any allergens you are trying to avoid (tree-nuts, gluten, etc.).
How to Make Vegan Spinach Artichoke Dip
Preheat your oven to 350 degrees Fahrenheit and dice the onion finely.
Pre-cook the Veggies
In a large sauté pan, cook the finely diced onion with all of the spices. Sauté until the onion is fully translucent.
While the onion is sauteing, drain and chop the artichoke hearts and remove any large stems from the spinach. Once the onion is fully cooked, add the chopped artichoke and spinach into the sauté pan and stir the mixture until all the spinach has fully softened and cooked. Once all the spinach is cooked, remove the mixture from heat and pour it into an oven-safe baking dish.
Tip: Choose a wide, low baking dish to make it easier to serve the dip right from that same dish!
In a separate, small saucepan, add the plant milk and half of the plant-based cheese and bring to a boil. Simmer until the mixture begins to thicken. Once fully thickened, remove from heat and pour over the artichoke and spinach mixture. Top with remaining cheese and place in the oven.
Time to Bake
Bake at 350 for 40 minutes total. Optionally, you can broil for the final 5 minutes for a slightly crispier top.
Serve and enjoy! This dairy-free, nut-free, and gluten-free delight is best served with your choice of chips, crackers, or vegetables!
How to Store Vegan Spinach Artichoke Dip
- Fridge: Store any leftover dip in the fridge for up to 5 days.
- Freezer: This dip will store in the freezer for up to 3 months.
- Reheat: From fridge: 350 degrees for 10-15 minutes or until heated through. From Frozen: Thaw fully in the fridge, then microwave in 30-second increments until heated through.
More Tips for Making Vegan Spinach Artichoke Dip
- Not vegan? Use real cheese and/or milk instead of plant-based.
- Want more protein? Mash one can of chickpeas or cannellini beans and mix into the vegetable mixture when sauteing.
Looking for more delicious vegan sides and appetizers? Try these Crunchy Baked Chickpeas or Carrot Fries!
Did you make this recipe?
Let me know! Tag me on Instagram
@theplanted.pantry
Vegan Spinach Artichoke Dip
Equipment
- Small saucepan
Ingredients
- 3 cups fresh spinach, loosely packed (1 1/2 cups if using frozen)
- 1 large yellow onion
- 2 14 oz cans artichoke hearts
- ¾ cup plant milk
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 8oz Plant-based mozzarella
- 4oz Plant-based parmesan
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large sauté pan, cook the diced onion over medium heat until it begins to soften.
- While the onion cooks, rinse, drain, and chop the artichoke hearts and de-stem the spinach if using fresh.
- Add the artichokes and spinach to the sauté pan with the onion and cook an additional 5 minutes or until all of the spinach has wilted. Then, add this mixture to your oven-safe baking dish.
- In a small saucepan, bring the plant milk to a boil, then add half of the plant-based cheese. Once boiling, reduce to a strong simmer and stir constantly until the mixture is thick.
- Once the mixture is thick, remove the pan from heat and pour the mixture on top of the spinach and artichokes in the oven-safe baking dish.
- Top with remaining plant-based cheese and bake at 350 degrees for 40 minutes.
- Serve and enjoy!
Notes
- Increase sauté time by about 5 minutes if using frozen spinach.
- Choose a wide, low baking dish to make it easier to serve the dip right from that same dish!
- Not vegan? Use real cheese and/or milk instead of plant-based.
- Want more protein? Mash one can of chickpeas or cannellini beans and mix into the vegetable mixture when sauteing.
2 Responses
❤️ this! I’m always loving for dairy free recipes. I look forward to your next post!
Thanks so much, Kristine!